Team Leader Chef

Gunar Steen Summary

*-**** ***** ****** **** Executive Chef experience

Toronto Ontario M6R 1B3 20 Years of Culinary and fine dining experience

ac25dm@r.postjobfree.com Team leader and excellent communicator

cell 416-***-**** Experience opening new restaurants

Patisserie breads pies cakes

Menu development; costing with standard recipes

References upon request Provide Systems for kitchens

Education

Culinary Arts Italian George Brown College 1998

Interprovincial (Red Seal) 2000

Culinary Management Diploma George Brown College 2000

CCI chef Program (CWC) Humber College 2010

WSIB Safety Certification Humber College 2010

.fst Advanced Sanitation Toronto Health 2016

Experience

The Merchant Tavern, chef (April 2015 –September 2016) 1 year 6 months

Reporting to Owner Greg Garson 416-***-****

Developing and scheduling staff of 10; overseeing daily organisation of operations

Creating menus and event packages implementing standards and brand policies

Develop and train kitchen supervisors Directly responsible for food and labour cost

Mistura Restaurant, chef de Patisserie (March 2014-March 2015) 1 year

Reporting to chef Clouse 416- 220-2570 / Paulo-Owner 416-***-****

Develop and create menu items plan weekly requirements; parties, A la carte, special events

Azarias Restaurant, chef (April 2013- March 2014) 1 year

Reporting to Owner Mark Azaria 416-***-****)

Development and implementation of budgets and monthly forecasts.

interviewing and hiring new employees, carrying out performance appraisals, directing the training and development of the staff and carrying out disciplinary action

Identified system breakdowns to achieve maximum guest satisfaction.

Pizza Libretto, chef (August 2011- January 2012) 6 months

expediting at peak times, assisting where necessary, working with staff to improve their skills and ensuring all product leaving the kitchen is to standard.

Ensuring all standards and policies are followed, including those related to food safety, food preparation, timing, cleanliness, and health and safety

Hey Lucy, chef (September 2010 – July 2010) 1 year

Leading and overseeing the operations of the culinary team,

Showing leadership in creating a new culture

Demonstrating high personal integrity and business ethics

Ensuring adherence to labour and COG budget lines

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